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Trøndelag Recipes
Contributed by Trøndelag-L Listers 


Index

Ardell's Krumkake

Chow Chow Relish

Christmas Bread

Fattigmann (Poor Man's Cakes)

Fattigmands Bakkelse

Hjortetakk (Hartshorn Cookies)

Jan Hagel

Julekake (Norwegian Christmas Bread)

Julekake II (made in bread machine)

Lefse from Strum & Osseo,Wis

Lefse II

Lemon Krumkake

MELDAL SOUP (Meldalsodd)

Norske Potato Dumplings

Norwegian Almond Bars

Norwegian Bon Bons

Norwegian Egg Pancakes

Norwegian Flat Bread

Norwegian Fruit Soup

Norwegian Fudge

Risgrøt (Rice Mush)

Riskrem (Rice Cream)

Rommegrøt

Rosettes

Rubarbaragrøt (Rhubarb Compote)

Sandbakkels

Sandbakkels by Sortomme

Selbu Lefse

Selbu Lefse

Smultringer (Small Doughnuts)

Sødt Suppe (Sweet Soup)

Swedish Ammonia Cookies

Troendersodd

Vafler (Waffles)


SELBU LEFSE

Contributed by Ardell Drube, Greeley, Colorado

 
2/3 cup lard
2 cups milk
1 1/2 cups of water
6 cups of flour
1 tsp. salt
1 tsp. sugar
 
Boil milk and water. Add lard and dry ingredients and knead. Roll into roll and slice thin. Then roll thin and bake quickly on lefse grill or on top of cook stove. Cover and cool with cloth around it. (Below is the Butter Spread).
 
BUTTER SPREAD
1/2 cup soft butter
1 cup or more chipping cream
1/2 to 2/3 cup sugar
salt
 
Beat 1/2 cup butter and 1 cup or more of whipping cream. add 1/2 to 3/4 cup sugar and salt to taste. Spread on cooled lefse, trim and cut into pieces of size desired. It freezes well. 

SELBU LEFSE

Contributed by Endre Holden, Trondheim, Norway

Original recipe from an old Lady in Selbu. She bakes Selbu Lefse every Christmas for her family. It goes like this in the original language:

 
2 kg hvetemel
250 g siktet rugmel
2 ss sirup
1 ts bakepulver
ca 1 ½ - 2 l H-melk (varmes litt)
 
Knaes sammen til en deig. Del i to, deretter i 15 emner. Legg over et fuktig klede. Kjevle ut hvert emne og stek på takke etter hvert. Først tørkes den så vidt på takka, ta den så av og vask over med en klut.  Stek videre på samme side, snu og stek på den andre sida. Stables etter hvert, og dekkes til med klede.
 
Klining:
I kg meierismør
1 l fløte (varmes litt)
500 g sukker
 
Vask lemsene og legg dem i stabel.
Smør i vei, og brett dem i to.
Renklipp kantene og del i fire.

Translation by Olaf Kringhaug:

2 kg hvetemel = 2 kg (4.4 lbs) flour

250 g siktet rugmel = 250 g (½ lb) sifted rye flour

2 ss sirup = 2 tbsp syrup

1 ts bakepulver = 1 tsp baking powder

ca 1 ½ - 2 l H-melk (varmes litt) = 1½-2 liter whole milk - lightly warmed.

Mix together and kneed to a dough. Divide in two, each then in 15 portions. Cover with moist cloth. Roll out each portion and bake on a griddle in turn. First dry it lightly on the griddle, take it off and wipe with a moist cloth. Bake further on the same side, turn it and bake the other side. Stack them and cover with a moist cloth.

Klining: = spread

I kg meierismør = 1 kg (2.2 lb) dairy butter
1 l fløte (varmes litt) 1 liter cream (warmed lightly)

500 g sukker ) 500 g (1+ lb) sugar

 

Clean the lemser and lay them in a stack. 
Butter with spread and fold in two. 
Trim edges and cut into four.


LEFSE RECIPE FRA STRUM AND OSSEO i WISCONSIN

Contributed by Ardell Drube, Greeley, Colorado

5 large Russet Potatoes Cooked and Mashed=6 cups and a little dab.

1/2 cup of Sweet Cream
1 teaspoon Salt
3 tablespoons of Butter
1/2 cup of Flour to each cup of Mashed Potatoes.
 
I treat them gently and serve with real butter and sugar. 

Recipe of Anne Indrebo of Strum and Jane Olsen of Osseo, Norwegians to the Core


NORSKE POTATO DUMPLINGS (Kumla or Raspeball)

Contributed by Margit Bakke, Minnesota

4 to 6 lb. of picnic ham.

Cover with water about 1/2 the depth of ham.
Boil from 2 - 3 hrs., or until tender and done.
Cook the ham in a large kettle with a lid.
When the ham is done, take out of the broth to be served later with the potato dumplings.
 
How you make the Dumplings:
Start preparing the dumplings about  an hour before the ham is done.
5 cups grated and peeled raw potatoes
About 6 cups unsifted flour
9  tsp. baking powder, should be level
 
Taste the broth to see if it is salty- if not salty add 1 tsp. or a little more salt.
Mix flour, baking powder and salt together. Add to the grated raw potatoes.
Stir together, should be like biscuit dough.
Take some of the dough, about the size of a tennis ball, roll in flour to absorb some of the
stickiness, shape into round dumplings with your hands- drop into boiling ham broth.
 
Boil very gently for 1 hour, turning dumplings for more even cooking.
Do not put too many in kettle, allow some room to raise.
Use the cover when boiling dumplings.
Serve with ham broth poured over the dumplings on plate along with the ham.
Use butter also or whatever you wish!
Some here I know like cream with the dumplings!
SWEDISH AMMONIA COOKIES

Contributed by Jon Raymond, Minnesota??

1/2 C shortening

1/2 C butter
1 C sugar
1-1/2 C flour
1 tsp vanilla or almond extract
1 tsp baker's ammonia, finely ground
 
Preheat oven to 350.  Cream shortening, butter, sugar, and ammonia until light and fluffy.  Beat in flour and vanilla.  Drop by scant teaspoonsful on ungreased cookie sheet. Bake 8 minutes.  Do not over bake, cookies will look underdone.  Cool on sheet until cookies fall and crack.  Transfer to cooling rack.  Makes 3 dozen cookies.  Store in a glass container, do not use plastic.  Chill cookie sheet between batches.   Some drug stores sell baker's ammonia and most specialty baking shops have it.  Don't sniff the ammonia!
NORWEGIAN BON BONS 

Contributed by Ardell Drube, Greeley, Colorado.
(From Cookbook of Bethany Lutheran Church in Sioux Falls, SD)
 
1 cup butter
1/3 cup of powdered sugar
3/4 cup of cornstarch
1 cup sifted flour
1/2 cup finely chopped nuts (do not put in dough)
 
Blend butter and sugar until light, add cornstarch, and flour. Chill dough, but not too long. Shape dough into l inch balls. Scatter the nuts on a piece of wax paper. Put the dough ball on the nuts and roll, flatten with bottom of small glass. Place on ungreased cookie sheet. Bake at 350 degrees for 15 minutes.

When cool, frost:

1 cup pwd. sugar
1 tsp butter
Juice of half a lemon.

Suggestions:  This is the favorite cookie for the Drube Family at Christmas.They like the dough rolled in chopped pecans and when out of the oven, frosted with melted Hershey Chocolate. They say it tastes like Heath Bars. Lemon is more Norwegian.


RISKREM (Rice Cream)

Contributed by Linda Schwartz, Illinois and Wisconsin

¾ c. white rice (not Minute Rice)
1 tsp. salt
1 qt. milk
½ c. sugar
1 tsp. almond extract
2 c. heavy cream, whipped and sweetened
1 tsp. almond extract
½ c. almonds, chopped
1 almond, whole

Cook rice, salt and milk in double boiler until rice is soft and mixture is thick – about 1½ hours. Add sugar and almond extract. Chill. Add all almonds. Stir in whipped cream. Serve with a red fruit sauce (raspberry, blackberry, strawberry, or combination.)

The person who receives the whole almond receives a special gift (often a marzipan pig in Norway).


Ardell's KRUMKAKA
Contributed by Ardell Drube who says: A lady in Minnesota, who came from Norway to marry one of the men in our village, gave this to my Mother. His name was Nelson, too. It is a wonderful recipe for Krumkaka.  You can call it Krumkaka Lite. Krisp and delightful!
 
2 eggs, beaten
1 cup sugar
1 cup sweet milk
1/2 cup melted butter (sometimes I even use half margarine)
l-1/2 cups flour
1 tsp. vanilla  (sometimes I use almond, that is, if I do not bake Sandbakkels)
Optional: Ground Cardamom
 
Mix cream and sugar, add eggs, butter, vanilla and flour to make thick batter.  Bake.
RHUBARB COMPOTE (Rabarbaragrøt)

Contributed by Margit Bakke who says:  
We always serve it with regular cream. Also we do not strain it, but leave the chunk's in and add no cornstarch. I have always been told also to never pick rhubarb after the 4th of July in Minnesota!
 
1 1/2 lb. rhubarb
1 1/2 cups water
1 1/4 cups sugar
2 Tlbs cornstarch
Sweetened whipped cream

Dice rhubarb. Add water, sugar, bring to a boil. Reduce heat simmer until tender, approx. 5-8 min). Force through a wire strainer, discard pulp. Add water until amount equals 3 1/2 cups. Mix a small amount of liquid with cornstarch, add to remaining liquid. Bring to a boil, cook until thickened and clear. Pour into a serving bowl dessert glasses. Cool, serve with cream or vanilla sauce. In Norway it is recommended to use only rhubarb that is picked before Midsummer's day. And it is recommended to drink milk or eat together with a milk or cream sauce.



Contributed by Margit Bakke, Minnesota.   Recipe came from my Grandmother, Margaret Inger (Syvertsen) Knutson who was born in Holmestrand, Vestfold, Norway.
    
Ingredients:
    4 large onions ground or chopped
    24 cups ground or chopped green cucumbers
    2 red peppers ground
    2 green peppers ground
    1/2 cup pickling salt
    2 quarts water

    Put all in a large container and let sit overnight.

    Drain well the next day.
    Put all in a large kettle.

    Add:

    1 1/2 quart white vinegar
    9 cups sugar
    1/4 cup mustard seed
    3 teaspoon tumeric
    Boil for 10 minutes
 
    Put in hot pint jars, seal and hot water bath for 20 minutes.
    Take out and put jars on counter to cool and seal.
SANDBAKKELS by SORTOMME

Contributed by Ardell Drube, Greeley, Colorado

Cream well: 1 cup shortening. (I use half butter and half margarine) and 1 cup sugar.

Add 1 unbeaten egg and 1 teaspoon of almond

2 1/2 cup flour to make still dough

Put in Sandbakkel tins very thin, bake at 375 degrees for 15 minutes. Cool before removing from tins. These are my holiday downfalls and favorites.

Note from Ken Wilhelm in NC:  As a youngster working on the dairy farm in Wisconsin my grandmother always had a large supply (of sandbakkels) on hand for me. When you fill them with fresh strawberries and top with REAL FARM WHIPPED cream there is nothing better. Oh to relive those days.


FATTIGMANN (Poor Man's Cakes)

1 egg + 3 egg yolks
1/4 c. heavy cream
1 tablespoon + 1 tsp. sugar
1 tablespoon melted butter
1/4 tsp ground cardamom
1-1/2 cups flour
4 cups lard (or frying oil)

Beat egg and yolks together in large bowl. Stir in sugar, melted butter, cream and cardamom. Mix in enough flour to make soft dough. (Handle the dough as little as possible or cookies will be tough.)

Heat lard/oil in deep skillet or fryer to 375 degrees F (190C).  On a floured cloth, roll the dough out to 1/8 inch thickness, then cut into 2 x 2 inch diamond shapes. Try to make the cookies even in size and thickness so they will fry evenly.

Fry in hot lard until lightly browned. Drain on paper towels, then dust with powdered sugar when cool.  


FATTIGMANDS BAKKELSE

10 egg yolks
12 Tbsp. powdered sugar
10 Tbsp. cream, beaten stiff
2 egg whites, beaten stiff
1/2 tsp. cardamom seed, chopped or ground fine
1/2 tsp. salt
     flour

Combine and mix the above ingredients well.  Add enough flour to make a dough stiff enough to roll out thin. Chill for 3 to 4 hours.  Roll out thin and cut into diamond shapes. Fry in deep fat until lightly browned.


NORWEGIAN FLAT BREAD

Contributed by Sandra Ohren

1 cup sugar

3 cups graham flour
4 1/2 cups white flour
1 1/2 tsp salt
1 tsp soda
1/2 cup margarine
2 cups buttermilk
1 cup water
 
Mix dry ingredients together.  Melt margarine and add buttermilk and
water.  Add liquid to dry ingredients and stir until all is moistened.
 
Make a ball of 1/4 cup of dough and roll thin--about 12" x 16".  Bake on
cookie sheet in oven at 400 degrees for 4 to 5 minutes until lightly
browned.  Watch closely, they overbake quickly.  Cool on rack.
 
This is a large batch.  You might want to make just half the first time.

NORWEGIAN ALMOND BARS

Sift together 2 cups of sifted flour, 1 tsp. baking powder, 1 tsp. salt and 3/4 cup sugar.

Cut in 3/4 cup butter until particles are the size of small peas.

Press 3/4 of the mixture into an ungreased 9x13 inch pan. Reserve the remaining crumbs for the topping.

Bake at 375 degrees F for 10 minutes.

Blend together 1/2 cup cold mashed potatoes, 1-1/4 cups sifted confectioners sugar, 1-1/2 cups ground almonds, 1 tsp. cinnamon, 1/2 tsp. cardamom, 1 tablespoon water and 1 egg white.

Mix thoroughly and spread over the partially baked dough. Combine the remaining crumb mixture with 1 egg yolk.  Press together.  Roll out on a floured pastry cloth or board to a 10x6 inch rectangle.  Cut into strips and criss-cross on the filling.  Bake at 375 degrees F for 20 to 25 minutes. Cut into bars while warm.


NORWEGIAN FRUIT SOUP

Soak 2 lbs. of prunes overnight.  Have them well covered with water and bring to a boil slowly.  Cook until they are soft.

Add 1 cup seedless raisins, 2 sticks of cinnamon, 2 or 3 apples which are cut up and cooked, 1 #2 can of crushed pineapple and the juice of 1 lemon.

Cook slowly for at least 1 hour.  Add 1/3 cup of minute tapioca and 1 cup of sugar and cook about 10 minutes longer. This may be served warm or cold.


SØDT SUPPE (Sweet Soup)

1 cup large pearl tapioca
1-1/2 quarts water
1 cup prunes
1 cup raisins
1 stick cinnamon
1 cup each of pineapple juice, grape juice, apple juice, and cranberry juice
about 1 cup sugar (to taste)
1/4 cup brandy
1/2 cup wine (any kind)

Cook tapioca in water until almost transparent.

In a large pot, cook prunes, raisins and cinnamon stick with enough water to cover until the fruit is soft.

Add the tapioca and cooked fruit with the juices and sugar. Add the brandy and wine.


NORWEGIAN EGG PANCAKES

Beat 4 or 5 eggs.  Add salt to taste, 4 tablespoons of sugar, 2 tablespoons of cream, and 1/2 cup milk.  Add just a small amount of flour as these pancakes are very thin.

Add about 2 tablespoons of chopped chives.

Preheat a griddle, but do not grease.  Pour a small amount of dough in a pan and tilt it so the dough spreads over the bottom of the entire griddle. turn as other pancakes, and serve with butter and sugar, jelly or syrup.


ROMMEGRØT

1 qt. thick cream
1-1/4 cups flour
2 cups milk
1 cup sugar
1 tbsp. ground cinnamon

Heat the cream in a heavy saucepan and until it starts to boil.  Sift in 3/4 cup flour as you whip the mixture with a whisk.

Keep beating the mixture until the butter starts to come out of the cream.  Remove from the heat.  The butter should continue to seep out of the mixture.  With a ladle, remove the butter and put it in another bowl. Continue to stir until all the butter comes out.

Put the milk in another pan and heat to boiling.  Sift 1/2 cup of the flour into the milk while beating.  Continue beating until mixture is thick like pudding.  Remove from the heat, add it to the cream mixture, and beat with a whisk until smooth and well blended.

Pour into a 2-quart baking dish.  Smooth out the top and sprinkle the cinnamon and sugar on top.  Then pour the butter you saved onto the top.  Serve warm.


ROSETTES

2 eggs
2 tsp. sugar
1/4 tsp. salt
1 cup milk
1 cup flour
Oil to fill a heavy 3-quart deep fryer three-quarters full
1 cup sugar

Beat the eggs slightly with 2 tsp. sugar and the salt.  Add the milk and flour and beat until smooth.

Heat the oil in a heavy 3-quart deep fryer.*

Heat the rosette iron in the oil for a few minutes, then remove, shake off the excess and dip the iron in the batter (do not let the batter cover the top of the iron).

Dip the iron in the hot oil and cook until a light golden brown. Remove from oil, shake off excess, and carefully loosen the rosette from the iron with a fork. Drain rosettes on paper towels.

When rosette has cooled, dip in 1 cup sugar in a shallow bowl.

* Oil should be hot enough to turn a dry bread crust brown.  You may need to experiment with temperature.


CHRISTMAS BREAD (Jesus Birthday Cake)

Contributed by Kathleen Geving, Minnesota

1/4 c. warm water + 1 pkg. yeast - Set to rise

In a large mixing bowl, add:

2 c. scalded milk, cooled

1/4 c. shortening

1 egg

1/4 c. sugar

1 T. salt

2 tsp. cinnamon (optional)

2 c. dried fruit of your choice

1 c. walnuts

1 jar maraschino cherries

3 cups flour - Mix in yeast mixture and stir thoroughly.

Add: 3 cups more flour and work in completely.  Let rise 1-1/2 hours.

Divide into 3 parts. On a greased cookie sheet, braid dough into one long loaf. Bake ata 350 degrees for 35 min.  When cool, frost with your choice of vanilla frosting.


RISGRØT (Rice Mush)

Contributed by Kathleen Geving, Minnesota

1 cup rice (not instant) Parboil in:

2 c. water

2 T. sugar

1 tsp. salt

Add 1 qt. (4 cups) milk to rice in a large heavy pan.  Simmer for 2-4 hours, stirring every 20 minutes.  Add milk as needed.  Cook to the consistency of oatmeal.

Serve warm with butter, cinnamon, sugar and cream.


NORWEGIAN FUDGE (aka See's Candy)

Contributed by Ardell Drube, Greeley, Colorado

2 cups sugar
3/4 cup plus 1 tsp. of evaporated milk
10 large marshmallows
1-12 oz package of Chocolate Chips
1 cup chopped walnuts
1/4 pound butter
1 tsp. vanilla
 
In heavy pan, mix sugar, milk and marshmallows. Bring to a boil on medium heat, stirring constantly.  Continue stirring and boiling on medium heat for 6 minutes.
 
In another large bowl, put the chocolate chips. butter-cubed, walnuts and vanilla.  

When the first mixture has been boiled for the allotted time, stir it into

the last four ingredients until the butter and chips are melted. Pour into a
buttered pan and cool. Be quick!  Cut into squares.
VAFLER (Waffles)

6 eggs
1/2 cup sugar
1 tsp. ground cardamom
1 1/2 cup flour
1 tsp. baking powder
Pinch of salt
1 cup sour cream
1/2 cup melted butter
3 Tbsp. butter for frying

Mix eggs, sugar, and cardamom together in large bowl. Add: flour, baking powder, and salt. Mix these ingredients and beat in sour cream and butter until the batter is smooth. Let the batter sit for about 20 minutes before you being making the waffles. 

Heat the waffle iron and brush some of the butter of the surface.  Pour 1/4 cup of the batter in the iron and wait for the waffle to become light brown. Take it out and serve it warm. You can serve  jam, whipped cream, or sour cream on top. In Norway, the waffles are served for dessert and are sweeter than American waffles.


HJORTETAKK (Hartshorn Cookies)

From Arne Brimi, in Viking magazine, Dec. 2001

4 eggs

1/2 lb. sugar

1/3 lb. butter, melted

1 tsp. cardamom

1 c. cognac

1 tsp. hartshorn salt

1 lb. flour

Beat egg and sugar well.  Add remaining ingredients. Set aside some flour to roll out cookies. Mix well.  Refrigerate overnight.

Roll dough into long sausages. Cut into 5-inch lengths. Form into rings and make three small cuts in the outside edge of each ring. Fry in oil until golden brown.

  • Order this and other recipes from Arne Brimi and Ardis Kaspersen's "Norwegian National Recipes" from http://www.skaldaspillar.com/

JULEKAKE (Norwegian Christmas Bread)

In memory of Carol Tremble Barresi (1951-2002)

2 pkgs dry yeast
1/2 c. warm water
1 tsp. sugar
1 cup milk, scalded
1/2 c. butter
1 egg, beaten
1/2 c. sugar
3/4 tsp. cardamom
5 c. flour (approximately)
1/2 c. citron, chopped [see Note]
1/2 c. candied cherries, chopped
1/2 c. white raisins

Dissolve yeast in warm water and the teaspoon of sugar. Add butter to scalded milk; cool to lukewarm. Add egg and then yeast mixture. Add sugar, salt, and cardamom.  Beat in 2 cups flour and mix well. Mix fruit with a little of the remaining flour so it doesn't stick together.  Add to batter.  Stir in as much of the rest of the flour as needed to make a soft, pliable dough.

Knead the dough on a lightly floured board until smooth.  Place in a greased bowl.  Cover and let rise until doubled (about 1-1/2 hours). Divided into two parts and form round loaves. Put on greased cookie sheets or pie pans. Let rise until nearly double (about 1 hour).

Bake at 350 degrees for 30 to 40 minutes until browned and sound hollow when tapped. While warm, brush with soft butter or margarine.  May be decorated with a powdered sugar icing mixed with almond flavoring, almonds and candied cherries.

NOTE: If you don't like citron, substitute chopped dried pineapple.


LEMON KRUMKAKE

In memory of Carol Tremble Barresi (1951-2002)

3 eggs
3/4 cup sugar
1/2 cup butter, melted & cooled
1/2 cup whipping cream
1-1/4 cup flour
1 tsp. grated lemon zest

Beat eggs in small mixer bowl at medium-high speed until thick and lemon colored. Continue beating, gradually adding sugar, until well mixed. Reduce speed to low. Beat, gradually adding cooled melted butter and whipping cream, until well mixed. Continue beating, gradually adding flour and scraping bowl often until smooth. Stir in lemon zest by hand.

Heat krumkake iron over medium-high heat on stovetop. (Iron is hot when a drop of water sizzles when dropped on open iron.)  Drop 1 heaping teaspoonful of batter onto hot iron. Bring top of iron down gently, pressing firmly but not squeezing out batter; scrape any excess batter from edges. Bake 20 seconds; turn iron over. Continue baking 15 to 20 seconds or until light golden brown. Open iron; lift krumkake off with tin spatula.

Immediately wrap hot cookie around cone, thick spoon handle or broom handle. Hold in place a few seconds to set shape. Repeat with remaining batter.

NOTE: If using an electric krumkake iron, follow instructions for that iron.


JAN HAGEL

An easy Scandinavian almond bar that melts in your mouth.
In memory of Carol Tremble Barresi (1951-2002)

2 cups flour
1 cup sugar
1 cup butter, softened
1 egg, separated
1 tsp. cinnamon
1/2 tsp. salt
1 cup sliced almonds

Preheat oven to 350 degrees.
Combine flour, sugar, butter, egg york, cinnamon and salt.  Beat at low speed until well mixed, 2 to 3 minutes.  Divide dough into halves.  Press each half onto an ungreased cookie sheet to a 1/16th inch thickness. In a small bowl, beat the egg white with a fork until foamy. Spread the egg white over the dough; sprinkle with nuts. Bake for 12 to 15 minutes or until very lightly browned. Immediately cut into 2-inch squares and remove from pan. Cool completely.


SMULTRINGER (Small doughnuts)

1/3 c. butter

2 eggs
1 c. sugar
1-1/3 cups canned milk, whipped
2 tsp. cardamom
3-3/4 cups flour
2 tsp. salt

Melt butter, then allow it to cool.  Beat eggs and sugar together until light and fluffy.  Beat the canned milk until stiff, then fold into egg mixture.  Stir dry ingredients into egg mixture, adding flour a little at a time.  Be careful not to add too much flour.  Dough should be soft. 

Roll the dough out to 3/8-inch thickness. Cut with a small doughnut cutter.  Deep
fry in hot oil until golden brown.  Drain on paper towels.  Store smultringer in airtight containers.
JULEKAKE II (made in bread machine)

1 cup milk, warmed to 100° F.

1 egg
3 cups bread flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon cardamom
4 tablespoons butter, cut up
2-1/2 teaspoons bread machine yeast
 
2/3 cup raisins
2/3 cup citron, sliced (or candied cherries and/or pineapple)
1 tablespoon chopped almonds

Put all ingredients, except the raisins, citron/cherries, and almonds, into bread  machine according to the directions for that machine. Dust the raisins and citron or cherries with flour, so they don't stick together. Use Raisin Bread Cycle. Add the raisins, fruit, and almonds at the beep.


3/4 cup sugar

1 cup butter
1 egg
1/6 cup finely chopped almonds
1 teaspoon almond extract
2 1/2 cups flour

Cream sugar and butter.  Add egg and dry ingredients.  Add flour.  Mold into Sandbakkel tins.  Bake in oven at 300 degrees until lightly golden brown. Handle carefully - these are fragile.


Contributed by Jan Olsen, Wisconsin

6 cups riced or mashed russet potatoes (boiled)

1 tsp. salt
 3 Tbsp. margarine or butter
 1 Tbsp. sugar
 2 Tbsp. heavy cream or evaporated milk
 1-1/2 cups all-purpose flour

Combine all ingredients except flour; refrigerate until thoroughly chilled. Add flour; mix well. Heat lefse griddle to 400 degrees.

Form dough into a long roll and cut into 12 pieces. Form each piece into a small ball. Roll out very thin with cloth-covered lefse rolling pin on cloth-covered lefse board. Dust board with flour. Bake on ungreased griddle until brown spots appear. Turn and cook other side. Cool lefse between towels. Store in refrigerator in plastic bags.


(Serves 6)

Sodd is a speciality of Trøndelag, with a number of local variants. The soup is always made with several different kinds of meat. In some places small flour dumplings and meat balls are added, in others just the meat balls. Sometimes neither are used, only the meat cut into small pieces and added to the soup.

1.5 kg meat without bone
(a mixture of beef, pork and mutton)
3 l water
3-4 tsp salt
1 tsp peppercorns
piece of dried ginger root
1 tsp chopped onion
5 dl carrots cut into strips
5 dl diced rutabaga or swede
5 dl diced garden cabbage
Meat balls:

250 g sausage meat

Flour dumplings:
2 dl thin cream
1 2/2 tbsp sugar
120 g flour
2 eggs
pinch of nutmeg

** Cooking conversions

Simmer the boned meat in water with salt, pepper and ginger until it is tender (60-90 minutes). Remove it from the liquid, cool and cut into slices. Pour a little of the cooking liquid over the sliced meat. Cook the vegetables in the stock until they are tender. Form the sausage meat into small balls and simmer in the stock with the vegetables for about 5 minutes.

Flour dumplings:

Bring the cream and sugar to the boil. Add flour until the mixture comes away from the edges of the pan. Remove the pan from the heat and add the eggs one by one. Add nutmeg to taste. Shape into small dumplings and allow to simmer in the stock with the vegetables and meat balls for about 5 minutes.

Arrange the slices of meat on a dish. Serve with boiled potatoes and flatbread, accompanied by the soup containing the meat balls, dumplings and vegetables.

Recipe from Vårt norske kjøkken, KOM forlag


For more recipes, see also .... A Taste of Norway, Hendricks (MN) Ethnic Recipes, InfoNorway.com Recipes, AllRecipes.com, The Norwegian Table and Sons of Norway Recipes**,
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Last Updated: 21 Feb 2005 09:11 AM -0500  

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